An Italian heirloom brought to America in the 1880s; 5”-8” heads.
The true and popular Italian heirloom with spiraling, apple-green heads that are so superbly flavored.
A delicious Italian variety with 2-lb, bright apple-green heads that are superb cooked or raw in salads.
Purple of Sicily
Beautiful, brilliant purple heads weigh 2-3 lbs and are of a fine, sweet flavor. The heads cook to bright green.
Arkansas Little Leaf Pickling
A white-spined pickler.
An old heirloom dating back to 1880. Smooth green fruit is excellent for pickles; very crisp and good quality.
Dark green, 8”-9” fruit; great slicer! Excellent flavor. A real standard for superb eating cukes.
All-America winner for 1935! Smooth, straight, deep green 8-inch fruits with rounded blunt ends.
Medium size, very attractive, smooth ivory-white fruit that have a very mild mushroom-like flavor.
Early Black Egg
An early Japanese variety of good flavor with small, tender, egg-shaped fruits about 5 in. long.
Very large plant; large purple bell-shaped fruit.
Listada de Gandia
One of the most popular heirloom types; this one has 7”-long fruit that are white with lovely bright purple stripes. They are so beautiful and have fabulous flavor with sweet, tender flesh. This excellent variety hails from Spain, a country that is renowned for fine food.
Ma-Zu Purple Chinese
Delicious, sweet and tender describe the flavorful fruit of “Ma-Zu” eggplant. This variety bears deep purple fruit that are 8”-12” long and 2” in diameter.
Lavender-pink, teardrop-shaped fruits with white shoulders. The skin is tender without a trace of bitterness, and the white flesh is mild and sweet
A rare colorful eggplant from India. Egg-shaped fruit are light green, streaked in purple. Used in chutneys & curries; from a Tamil village.
Pods and stems are a beautiful, deep-red. Very tender and delicious.
A Campbell Soup Co. variety from 1950; early, round, smooth, deep-green tasty pods.
Pods are 8-12 inches long, and two types of pods occur: one smooth and the other ribbed. Very productive. It was grown by Jimmy T Morris in the 1940's and 1950's in the Elizabeth-town and Hodgensville, KY area.
Blend with hot peppers to make traditional Mexican green sauce. Get recipes here.